Mist a 5-to-6-quart slow cooker with nonstick cooking spray. Mix the coconut water, coconut milk, 1 1/2 cups water, sugar, vanilla and salt in the bowl of the slow cooker until the sugar is dissolved. Stir in the rice and cook on high 4 hours or low for 5 to 6 hours.
Uncover, stir well and let stand 15 minutes. Transfer to a large bowl and stir in the butter. Continue to cool, stirring, until warm. Stir in the lime zest. Serve warm or chill until cold. Top as desired.
Calories: 150; Total Fat 4 grams; Saturated Fat: 2 grams; Protein: 2 grams; Total carbohydrates: 27 grams; Sugar: 10 grams Fiber: 1.5 grams; Cholesterol: 5 milligrams; Sodium: 146 milligrams
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